Thursday, Dec 20 2007

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Ajwain Puris

Ingredients

1 1/2 cup wheat flour
1 cup fine semolina (soji)
2 tbsp. oil
1/2 tsp. turmeric powder
1 tsp. ajwain (omam) seeds
salt to taste
oil to deep fry

Method

1. Warm some water.
2. Mix the flour and other ingredients together.
3. Make fairly stiff dough with warmed water.
4. Divide in 25 portions and roll puris of 3" diameter.
5. Deepfry in hot oil till both sides are slightly pinkish.
6. Drain on kitchen paper, cool well before packin in foil.
7. Serve with vegetable or pickles.

Variations:

1. Use finely chopped methi (fenugreek) leaves if desired.
2. If semolina is not available, use rice flour or plain flour instead.
3. Add red chilli powder if spicy puris are desired.

Making time: 20 minutes
Makes: 25 puris
Shelflife: 2 days.

Note: If you would like to cut down on the oil, you may fry puris the size of chapattis, and shallow fry on a griddle(tawa).

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